- 2 sticks of butter
- 1 roasted head of garlic
- 1 tbl of each: parsley, basil, chives
- 1 tbl honey
butter…yeah…i said it. butter.
i heart butter. butter and me, me and butter, we friends. good friends. you could even call us lovers (is that going to far?)
i try to use butter in moderation…at least that is what i tell people (my husband).
let’s get real, when you get your hands on that good whipped butter it’s hard to stay away from it. it’s heard to look at it sitting in your fridge and say “no, no i will not use you, i will not cut chunks off you and add you to pasta, chicken, squash, grilled cheese, corn, garlic bread, top a steak, bake chicken with it…”
you get the idea right. i’m butter obsessed, i might even love butter as much as i love bacon (no, really, i don’t, but butter comes close).
make this…use it…enjoy it…you won’t be sorry. trust me.
for the moment,
the butter obsessed yenta
roasted garlic, honey and herb butter
just in case you’re wondering, i’ve made whipped butter before…honey infused whipped butter actually.
to roast garlic, cut in half and place in tinfoil, bake at 300 for about 30-40 minutes. garlic is ready when soft to the touch. to remove garlic, pop the cloves right out.
- using a stand mixer with a wire attachment, whip room temperature butter with honey on a high speed for about 5-7 minutes. the air increases the amount of butter by double, be prepared.
- add the roasted garlic cloves and continue whipping for another minute.
- add chopped herbs, mix for 20 seconds to combine and stop.
you can mold this butter easily if you don’t have a container to put it in. divide and place in a sandwich bag, roll into a cylinder, shape it in to a rectangle (you get the idea). freeze or refrigerate.
this butter will last in the freezer for months.